Grain, broccoli and grapefruit salad

Serves 6

INGREDIENTS

100g red rice

100g quinoa

100g cooked haricot beans, either from a can or 50g dried bean cooked

200g tenderstem broccoli

60g baby spinach leaves, washed and dried

1 ruby grapefruit, skinned and cut into segments

40g pumpkin seeds, toasted

FOR THE DRESSING

2 tsp Dijon mustard

2 tbsp white wine vinegar

6 tbsp rapeseed oil

Sea salt and freshly ground black pepper

METHOD

• Cook the red rice and quinoa following pack instructions, drain thoroughly and set aside.
• Set a pan filled with salted water to boil, when boiling cook the broccoli for 3 – 4 minutes and then drain and cool rapidly in iced water. 
• Make the dressing by placing the ingredients in a jar and shaking vigorously to mix. Add seasoning to taste.
• To build the salad; toss the red rice, quinoa, drained haricot beans together.  Add broccoli, spinach and grapefruit and gently toss together with some dressing, ensuring that all is well coated.  Pile onto a serving dish and top with toasted pumpkin seeds.

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